Our first day-lot selection
For the first time we present a lot that has been harvested exclusively for Paso Paso in a single day: 18 December 2024.
During a trip to Costa Rica Diego and Bram tried a long table. of coffees and found this particular to stand out from the rest of anaerobic natural coffees.
It was decided there and then that it's worth it to seperate this coffee just for Paso Paso and preserve the profile unique to this day.
Coffee highlights
Taste profile: Deeply sweet like cooked strawberries with notes of cacao nibs and an aftertaste like a fine cognac - all in a heavy, syrupy body.
Processing: method: Anaerobic Natural
Bean origin: Turrialba, Costa Rica
Variety: Centroamericano
Harvest date: 18 December 2024
Altitude: 1,300 masl
Why choose the Centroamericano Anaerobic Natural?
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An unique selection of a single harvest
Picked for it's unique and intense profile this lot was harvested exclusively on December 18 2024 and selected for Paso Paso.
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Masterful anaerobic processing
Through a dedicated wetmill this coffee is carefully processed according to the highest sanitary standards. First it is fermented in barrels without oxygen for 46 hours before being dried on raised beds in a climate-controlled green house.
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Sustainable innovation
Aquiares is always at the forefront of innovation on all fields, agriculturally, socially and of course in quality.
Brewing tips for Centroamericano Anaerobic Natural
This coffee works especially well in pour-over filter coffee.
V60 Pour Over recipe for 250 Grams
Coffee Weight: 15 Grams
Brew Ratio: 1:18
Water Temperature: 94°C
Grind size: 21 Clicks Comandante
Total Brew Time: 3:45
00:00 - 00:15 Pour 50 Grams of water for the bloom
00:40 - 01:00 Continue Pour to 105 grams of water
01:30 - 01:45 Pour up to 200 grams
02:00 - 02:45 Finish pour to 260 grams
03:45 Brew finishes
From farm to coffee cup – the story of Centroamericano anaerobic natural.
The Centroamericano is specialty coffees' new work horse cultivar. Introduced at Aquiares in 2013 is quickly became evident that this cultivar had tremendous potential for the farm. Fast-forward twelve years and slowly but surely the full farm is being replanted with mainly Centroamericano cultivars.
The combination of yield, quality and resilience to climate make it Diego's favorite cultivar. This does come at a cost, with a higher demand for inputs and expensive seeds requiring somatic embrygenesis before planting.
The anaerobic process takes place in Aquiares' dedicated microlot wetmill. Freshly harvested cherries are floated and rinsed with fresh spring water to remove impurities. Then, the cherries are passed to the fermentation tanks and joined by a mucilage culture from previous batches. Fermentation takes 46 hours to reach the required Ph values.
Consequently, the coffee is first dried on a ceramic floor to halt the fermentation and finally finishes drying on raised beds - all within the climate controlled green house.
Coffee roasting details
Our lightest roast to date - this coffee is roast fast and light to highlight fruity tones.
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Roast Profile: Light roast at 196.3°C in 9:19 minutes with a 19 second development time.
Ethical and Sustainable Practices
At Aquiares, sustainability goes beyond farming:
- The farm is Rain Forest Alliance and Carbon Neutral certified.
- Education, health care and child care is offered to all farm-workers.
- Coffee is shade-grown and forms a natural habitat for wild life.
